Food in Mexico is delicious and a reason to visit. I have already been to Mexico three times—that’s how much I like it—and the thought of tacos, pozole, tlayudas, and all the other Mexican food makes my mouth water.
Mexican cuisine is so good and varied that UNESCO has declared it an intangible heritage. Each Mexican state has its ingredients, dishes, and traditions.
Mexican markets are full of colors and flavors, and people are buzzing about them. And what about Mexican street food? Well, don’t get me started on that!
Curious to discover what to eat in Mexico? Here is a summary of all the most popular Mexican dishes and some tips on how to make the most of food in Mexico.
The Best Food In Mexico – Mexican Food You Should Try
Antojitos and Botanas (appetizers)
Ever present on menus across the country, antojitos come in different sizes and forms.
Antojo means “sudden craving,” indicating snacks, appetizers (similar to tapas and pintxos in Spain), and even plain street food. Antojitos are always on the menu in Mexico.
Botanas is another word for snack and can refer to a dry snack coming out of a bag or something more elaborate. They are eaten in-between meals, usually they are associated with sports events, and at times they can be quite filling.
Chapulines
Fried grasshoppers are a snack typical of Oaxaca state. They can be mixed with guacamole or eaten by themselves, and they are considered a fantastic accompaniment to Mezcal. If you visit the main market in Oaxaca, you’ll see many places selling them in massive bulks.
Elotes and esquites
The Mexican equivalent to corn on the cob is elotes.
Found on virtually every street corner in Mexico, it consists of steamed, boiled, or grilled corn, which can be eaten plain or with a number of dressings.
Mexicans love it smothered with mayonnaise and green chili sauce and then passed on crumbled cotija cheese. They top it off with chili sauce or powder for good measure. It’s not exactly light, but it’s so tasty!
Esquites is another popular version of street corn. Instead of being served on the cob, the corn is taken off and kept warm in hot boiling water. You order a cup, usually mixed with mayonnaise, cheese, and hot sauce.
Gorditas
Like Colombian arepas, they are two pieces of corn dough stuffed with almost anything you may want – cheese, most typically. They are then then grilled until the cheese melts. It’s a typical street food and oh so good.
Guacamole
Guacamole is probably the most famous Mexican appetizer. Found anywhere in the world, it reaches perfection in Mexico, where it is used as a topping for tacos in street food carts or made to order at your table at fancy restaurants.
It is prepared by mashing ripe avocados with a fork. Green chopped tomatoes, chili, finely chopped onion, garlic, and coriander are added, along with oil, salt, and other seasonings. It’s usually served with totopos – fried corn tortilla chips.
Nopales
Cactus is called nopal in Mexico – nopales is the plural. Mexicans eat the fruit and leaves – raw in salads, boiled, steamed, or fried, and used as a topping for tacos.
Pambazo
A very soft white bread roll without any real crust found all over Mexico. The name is also used to refer to a sandwich made by filling the roll with either shredded beef, chorizo, pork, fried potatoes, refried beans, or grated cheese.
The roll is then dipped in a red guajillo pepper sauce. It’s not exactly light, but it sure is tasty.
Tamales
Among the best food in Mexico are tamales and small balls made with corn dough – either plain or stuffed with pieces of chicken, pork, or other fillings.
It’s wrapped in banana leaves or corn husks and then steamed. The sweet version is stuffed with raisins and covered in sugar.
The base of the tamales is usually lard and masa, so it can taste a bit heavy depending on who makes it and the proportions they use.
Be careful with tamales because the real, local spots can sometimes be pretty spicy.
Tlacoyos
The dough of tlacoyos is similar to that of gorditas. They are made using blue corn dough, filled with beans, cheese, and meat, and then fried or grilled.
They can be topped with all sorts of ingredients. A winning combination (to me, at least) would be avocado, chili sauce, and cheese. Originating from north of Mexico City, they can be found throughout the country.
Breakfast dishes
Chilaquiles
Chilaquiles are one of the best types of food in Mexico for breakfast. They are both filling and tasty.
Chilaquiles are usually eaten for breakfast. They are made with leftover tortillas, toasted or fried, then smothered with red or green sauce and topped with almost anything you can imagine – usually eggs, cheese, and sometimes even chicken, refried beans, and sour cream.
Enchiladas
Enchiladas are tortillas stuffed with filling and then rolled and covered in sauce. The most famous are the enchiladas suizas (Swiss enchiladas) – where the reference to Switzerland probably refers to the copious use of dairy – semi-fried corn tortilla filled with chicken, covered in cheese, sauce, sour cream, and topped with onion slices.
Expect to have nightmares after eating them – but I bet you’ll think it was worth it.
And even though it’s a heavier meal, it’s one of Mexico’s most popular breakfast dishes.
Huevos divorciados
Huevos (eggs) are found on Mexican breakfast tables- perhaps less commonly now. This dish has two eggs. One is covered in green sauce, and one is in red sauce.
It is served with corn tortillas, totopos, and grated cheese, and on occasion, it includes sour cream and even refried beans.
Huevos veracruzanos
Typical of Veracruz, this dish consists of scrambled eggs wrapped in a tortilla and then covered in refried beans, which may sometimes have beef or chorizo.
They are then topped with sour cream.
Main courses
Beef barbacoa
A shoulder of beef cooked for such a long time that the meat ends up shredding, so moist and succulent it is. It’s a perfect filling for sandwiches and even tacos.
Chile Relleno
Chile relleno is one of the most unique types of food in Mexico.
A large, dry chile pepper is stuffed with a mixture of beef and cheese (but you can also find a vegetarian version) and dipped in beaten eggs to be fried. It’s served with a thin tomato broth.
Chiles en nogada
A variation of chile relleno, chiles en nogada is a dish made with poblano peppers (peppers from the region of Puebla) filled with picadillo (a mixture of chopped meat, fruits, and spices) and covered in a walnut and cream sauce and pomegranate seeds.
According to legend, this dish was first served to Don Agustin de Iturbide, who fought for Mexican freedom and then became the Emperor of Mexico.
Cochinita pibil
If you like pork, you have to try this Mexican dish. Cochinita pibil comes from the Yucatan Peninsula, where the Mayans used to cook it in the pibil (underground and wrapped in banana leaves) but found across the country.
This slow-roasted pork dish consists of meat marinated in anatto seeds cooked with oranges. It ends up becoming so soft that it shreds. Try it on tacos or tostadas.
Flautas
Another Mexican favorite, they are made of a flour tortilla filled with a choice of ingredients (it can be beef, chicken, or cheese), then rolled and deep fried until crispy. They are served with lettuce and more cheese.
Mole
Known worldwide as “chocolate sauce,” there’s much more to mole than just cacao. The original recipe for mole remains a mystery.
It has many ingredients, including chili, cacao, peanuts, spices, and herbs. It’s usually poured over chicken, turkey, or duck.
There are two main versions: mole poblano, from Puebla, which is a deep red, and mole oaxaqueño, from Oaxaca, which is brown. However, certain regions have expanded on the varieties.
For example, in Mexico City and Puebla, you might come across “mole stands” that have 10+ different types of mole ingredients.
Mole is a bit controversial. It seems people either love it or hate it. You’ll have to give it a try and see where you stand.
Pozole
When I think of food in Mexico, the first dish that comes to mind is this soup/stew. Found across the country, it’s typical of the Distrito Federal, Guerrero, Jalisco, and Morelos.
It’s made with large chunks of meat (usually pork), whole corn, lettuce, sliced radish, and chopped onion and served with dry oregano or chili peppers. There is a vegan version made with zucchini flowers and mushrooms.
Quesadillas
The Spanish word for cheese is queso. Quesadillas are the Mexican version of grilled cheese, but so much better! They are made with grilled corn tortillas, cheese, and other fillings – anything from chorizo to mushroom, onion, and even zucchini flowers.
Most authentic quesadilla restaurants in Mexico serve very small quesadilla (compared to the portions in the United States).
Gringa is like a Mexican quesadilla made from white flour (thus the name gringa). It’s closer to an “American quesadilla” in size, proportion, and fillings.
Tacos
Tacos are the epitome of street food and the most popular food in Mexico. Small, soft corn tortillas are topped with meat – chorizo, but also beef or pork and, more rarely, chicken.
They are then topped with pico de gallo – a salad made of finely chopped tomatoes, onion, and coriander; chili, nopales, cabbage, guacamole, and any other sauce you may possibly want.
The best tacos are the ones “al pastor,” which is the shawarma spit, which – I bet you didn’t know this – was brought to Mexico by Lebanese immigrants.
Of course, there are dozens of different kinds of tacos. And different regions have a unique spin to them, as well.
Tacos Arabes are popular in Puebla. They’re a cumin-marinated pork in a pita tortilla. The beef is a bit juicier. This type of taco was influenced by Middle Eastern cuisine.
Tacos de canasta means “basket tacos” in Spanish. These are popular breakfast tacos, often made with cheese, potato, or beans.
Tortas
A torta is essentially a sandwich in Mexico. It’s served on a flat, soft roll or a sandwich roll.
Like any other sandwich place, there are many types of tortas. One of the most popular tortas is the milanesa. Milanesa is a thin slice of pork, chicken, or beef dipped in egg and bread crumbs and fried.
A torta usually has lettuce, tomato, and other sandwich toppings like a traditional sandwich.
Ceviche and aguachile
Ceviche is actually a fresh seafood dish from Peru. However, it’s still very popular along the coast of Mexico.
Aguachile is like the Mexican twist to ceviche and is even more known throughout the country. It comes from the Sinaloa or the northwest region of Mexico. But it’s grown in popularity and can be found in almost any major town or city.
Aguachile is very similar to ceviche; the main differences are in the marination process. Ceviche is usually marinated for 30+ minutes in lime, whereas aguachile is tossed and served in lime water.
Based on my experience, aguachile is a waterier and spicier version of ceviche, but it is still delicious.
Tlayudas
Known as “Oaxacan Pizza,” a tlayuda is a huge corn tortilla spread with refried beans, guacamole or pieces of avocado, grated white cheese, and topped with grilled meat (usually pork chops, but it can also be thin beef slices).
Mexican Desserts
Arroz con leche
Arroz con leche, or rice with milk pudding, isn’t something you find only in Mexico – it’s a common dessert in many other countries. It’s made with rice cooked in milk and sugar and topped with cinnamon powder.
You can find ready-made versions in all supermarkets, but the best is freshly made. It’s a great way to end a glorious Mexican meal.
Churros
It’s not a Mexican dessert per se, but it’s definitely very popular in Mexico.
They are made of a thick dough that is fried and then sprinkled with sugar. At times, they are even topped with chocolate sauce.
Flan
Commonly found in Spain, this dessert is made with a thick egg custard made with milk, egg yolks, and sugar whisked, cooked together, cooled down, and refrigerated. It’s served cold and topped with a caramel sauce.
Marquesitas
Marquesitas are from the Yucatan Peninsula and are one of the most popular desserts in the Riviera Maya. You won’t find many places outside the Riviera Maya, but they are practically on every street corner after dark.
Marquesitas is a very thin crepe, or waffle-type of the desert, rolled tight like a taco. You can choose your filling from various options. I personally love Nutella and banana marquitas.
Drinks
Mexican food is best enjoyed with a Mexican drink. Beer is a local favorite, and you’ll often spot people drinking “gaseosa” – soft drinks (coke is a favorite). Mexicans love these sugary, gassy drinks, which are one of the main culprits of Mexico’s obesity problem.
Atole
It’s made with maize, sweetened with honey, and topped with cocoa. Most of the time, it’s meant to be drunk hot, but you can also get it cold.
Mezcal
This is the quintessential Mexican drink. Originally from the region of Oaxaca, mezcal is made with agave, much like Tequila (which originates from Jalisco). Go on a Mezcal tour to learn how it’s made and to buy the best kind.
Michelada
This Mexican cocktail is prepared by mixing beer with lime juice, various sauces and spices, tomato juice, and chili peppers. It is served in a chilled glass which has been salt-rimmed.
Pulque
Pulque isn’t easy to find, and chances are you’ll only see it during special events. It’s a drink made of the fermented sap of the maguey plant and honey. It looks like milk, but it’s quite viscous and tends to be sour.
Tequila
No drink screams Mexico more than Tequila. Originating in Tequila, a small town in the State of Jalisco, it is only made with blue agave leaves. As the plants take forever to grow, and the regulations for producing real Tequila are quite strict (there has to be a minimum percentage of alcohol), proper Tequila is very expensive.
In North America, people shoot down tequila with salt and lemon. However, Mexicans enjoy their Tequila slowly and often munch on snacks such as chapulines or peanuts while drinking.
Agua de Jamaica, Tamarindo, and Horchata
Many local Mexican restaurants offer package lunches, where you can choose from a daily menu, and often include agua (juice). You can usually choose from one of these beverages: agua de jamaica, tamarindo, and horchata.
Jamaica is one of the most popular lunchtime beverages. It’s a tea made from dried hibiscus flowers, fresh water, and sugar.
Tamarindo, or tamarind, is made from tamarind plant. The juice itself is mixed with fresh water and juice.
Horchata is a milky beverage made by blending white rice and cinnamon.
5 Tips To Find The Best Food In Mexico
Join a food tour
If you are unsure where to start when trying food in Mexico, you are probably better off joining a guided food tour. You can find tours in every city. I have selected the best around the country:
Mexico City food tours
These are my favorite food tour options in Mexico City:
My top recommendation is this Historic Center Food Tour in Mexico City. It’s an amazing food tour that is also a great way to see most of the city quickly. The tour is five hours long, which shows the in-depth time spent exploring the best foods in Mexico City. The tour includes several local tastings, alcoholic beverages, and an informative guide.
I also like this Mexico City: Half-Day Market Secrets and Street Food Tour -another of the best food tours in Mexico City. You’ll meet near the center, visit local markets, learn some Mexican cuisine secrets from a local, and see even more of the city.
If you want to explore outside of Mexico City’s historic center, try this Colonia Roma Food Tour. This is a four-hour food tour through the upscale neighborhood of Roma to the west of the historic center.
Puerto Vallarta food tours
If you find yourself in Puerto Vallarta, you will enjoy one of these tours that I have tried:
The Downtown Puerto Vallarta Food Tour is one of the most popular food tours around Puerto Vallarta, and I wholeheartedly recommend it. It’s just over three hours, and you’ll snack on some of the most delicious local cuisine.
The Taco Adventure Evening Food Tour in Puerto Vallarta is the perfect food tour in Puerto Vallarta if you are a taco junkie like I am. You’ll try some of the best tacos around town.
Yucatan Peninsula food tours
If you are traveling around the Yucatan Peninsula, you can still find some excellent food tours. Here are my recommendations:
Playa del Carmen isn’t particularly known for its food, as it’s more touristic than anything. However, this Playa del Carmen Food Tour makes the most of it and gives you a real taste of Mexico.
If you are in Merida, I recommend trying this Merida Street Food Walking Tour. The tour takes you to the best fresh fruit juice stands, gelato places, and authentic food stalls.
If you find yourself on the island of Cozumel for diving, snorkeling, or relaxing, you should take a break for this wonderful Cozumel Food Tour.
Eat where the locals eat
The rule of thumb for eating good food anywhere in the world is to eat where the locals eat, and Mexico is no different. If you see a cart with a line of people waiting for their tacos, that’s probably a good place to stop.
The same goes for the market – that’s where you’ll find the best and freshest options. Mexicans often eat at small eateries where, for a real steal, you’ll get a full meal, including drinks. Restaurants are usually for tourists.
La Popular, in Mexico City, is a favorite of locals and tourists alike. It’s often crowded, but the good news is that it’s open 24/7. It’s on Quinta Avenida.
Mind the hygiene
You may be wondering, why does food in Mexico make you sick?
Well, it doesn’t make everyone sick, but sometimes it comes down to hygiene.
One thing you want to be wary of when eating in Mexico is the hygienic conditions. A crowded place is less likely to serve you food left sitting for days in the fridge, which may have gotten contaminated.
I have an entire post dedicated to How Not To Get Sick In Mexico – make sure to read it before your trip!
Mind the meat
Meat isn’t a dangerous food per se, but pork or chicken that aren’t fully cooked through are probably the worst things that you could eat, and you are guaranteed to get food poisoning.
Double-check that the pork in your tacos is cooked through before biting into them, and if it isn’t, send it back and ask for a different one. The same goes for chicken.
Don’t fall for fake Mexican food
There is a huge difference between the food in Mexico and the Mexican food you’ll find outside of Mexico. Some of these dishes are tasty, but you will only find them at very touristy spots in Mexico. Stick to the real thing!
Here are some popular fake Mexican foods to try to avoid:
Burritos
Burritos are only found at tourist restaurants in Mexico. They are flour tortillas filled with beans, meat, rice, and anything else and then wrapped. The only thing that may resemble a burrito in Mexico is a flauta.
Fajitas
Fajitas are made with thin slices of meat (usually beef and chicken) pan-seared with peppers and onions and served on a hot dish with flour tortilla, sour cream, cheese, and guacamole. It’s a typical Tex-Mex food.
Nachos
I love this non-Mexican Mexican food, which many Mexicans don’t know about. I used to eat it all the time when I lived in Denver (Colorado has a huge Mexican community) but realized when I visited Mexico for the first time it is unknown there!
It’s made with tortilla chips topped with spicy ground beef, jalapeno peppers, refried beans, and cheese, then grilled and served with sour cream and guacamole.
The closest thing to nachos in traditional Mexican cuisine is chilaquiles, but even those have noticeable differences.
Further Readings About Mexico
For more readings about Mexico, make sure to check out these posts:
- 12 Unmissable Things To Do In Yucatan
- The 13 Best Beaches In Mexico
- The Best Mexico Road Trip Itinerary
- The Best Travel Tips For Mexico
- The Best Time To Visit Mexico
Further Readings About International Cuisine
Do you travel for food? Then don’t miss these posts!
- The Most Delicious Cuban Food: 35 Mouthwatering Cuban Dishes
- 21 Mouthwatering Guyanese Food And Drinks You Need To Try
- All The Food In Rome You Should Eat: 25 Delicious Dishes
- All The Sardinian Food You Should Try
- A Complete Guide To Israeli Food
- Tel Aviv Vegan Food Guide – The Best Vegan Restaurants In Tel Aviv
- 34 Countries With The Best Food
- All The Nicaraguan Food You Should Try
Pin It For Later!
